10-Minute Cranberry Jalapeño Cream Cheese Dip Recipe
Published Nov 18, 2022 Updated Jul 26, 2024
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This 10-minute cranberry jalapeno dip is made with simple ingredients and is bursting with flavor. A creamy, spicy dairy free cream cheese mixture topped with sweet and tangy cranberry sauce. Delicious seasonal flavors make this throw-together appetizer perfect for any occasion.
What Makes This Recipe Great
My newest recipe, Cranberry Jalapeno Cream Cheese Dip is a creamy, sweet, and spicy dairy free dip that is simply out of this world. Dairy free cream cheese (or regular) whipped with green onions, red onions, jalapeño peppers, and lime juice and then smothered in a sweet cranberry mixture. A dip so perfect, you might want to make a double batch!
I love when my family and friends gather together, especially during the holiday season. It’s such a fun, festive season, full of delicious food and so much fun. In my opinion, it’s not a party unless there are amazing, shareable dips that everyone will love.
If you’re looking for the perfect holiday party appetizer, this easy dip recipe is it! With simple ingredients, there’s no need to chop cranberries or caramelize the onions in olive oil. Simply whip the cream cheese mixture, pour over the cranberry sauce, and serve with your favorite bread or crackers!
Ingredient Notes
All you need are a few simple ingredients for this creamy dip. For full ingredient amounts and instructions, see the printable recipe card below!
- Cream Cheese: I used KiteHill dairy free cream cheese, which has a great taste. Let it sit out and get to room temperature as softened cream cheese will work best for this recipe. You can use a block of cream cheese as well if you’re not dairy-free.
- Jalapeños: Remove the seeds and dice finely.
- Garlic Powder
- Salt and Black Pepper: Use this to taste.
- Lime juice: Freshly squeezed lime juice works best for this dip, but a bottle of lime juice will work in a pinch. Substitute for a little bit of lemon juice if you don’t have limes on hand.
- Green Onions & Red Onions: Chop the green onions, plus more for garnish. Dice the red onions finely.
- Canned Cranberry Sauce: Use a can that includes whole berries. See the ingredients photo for the can I used. If you want to make homemade cranberry sauce out of fresh cranberries you can if it’s cranberry season, but a can works just fine.
Recipe Step by Step
1. Bring the cream cheese to room temperature then whip using a handheld mixer, getting a nice whipped cream cheese texture. Next, add the garlic powder, salt, pepper, lime juice, diced jalapeños, and diced green and red onions. Mix until combined.
2. Add the cream cheese mixture to a serving platter or pie plate of choice. Spread it out into an even layer.
3. Pour the cranberry sauce over the top of the cream cheese mixture and spread out using a spoon. This will be the top layer.
4. Garnish the top of the dip with green onions and serve with the crackers of your choice.
Mac’s Pro Tip
Expert Tips
- Dairy: You can also use regular cream cheese if you are not dairy free.
- Gluten-Free: To keep this gluten-free, I love using Simple Mills rosemary or regular sea salt crackers for dipping.
- Food Processor: You can use a food processor instead of a hand mixer if preferred.
- Make Ahead: This cranberry jalapeño dip will keep for 3-4 days in the refrigerator, making it the perfect make-ahead appetizer. Prep the cream cheese mixture a few days before your gathering and store in the fridge. Do not add the cranberry sauce over the top of the cream cheese until you’re ready to serve it.
- Double Batch: For larger crowds at holiday gatherings or holiday parties, double the recipe to make extra. It’ll be gone in no time.
Serving & Storage Tips
Serve this festive appetizer with your favorite crackers, pretzel chips, pita chips, tortilla chips, potato chips, baguettes, and more.
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.
Recipe FAQs
Yes! Here’s my Whole30 and Paleo cranberry sauce recipe if you prefer to make it homemade.
It has a kick, but it’s not too spicy. The cream cheese cuts the spice really well. Removing the seeds from the jalapeno really helps remove some spice as well. If you have a mild tolerance for spice, you can use half of the amount of jalapeno. If you’d like it spicier, use more.
Absolutely. If you don’t need this to be dairy free dip and want to use regular full fat cream cheese, feel free. I always prefer Philadelphia plain cream cheese, but use your favorite brand.
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10-Minute Cranberry Jalapeno Dip
Ingredients
- 2 8 oz containers dairy-free cream cheese I used Kite Hill or regular cream cheese if not DF
- 2 fresh jalapeños seeds removed and finely diced
- 2-3 Tbsp finely diced red onion
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/2 lime juiced
- 1/4 cup finely chopped green onions plus more for garnish
- 1 14 oz can cranberry sauce with whole berries
Instructions
- Bring the cream cheese to room temperature then whip using a handheld mixer, getting a nice whipped cream cheese texture. Next, add the garlic powder, salt, pepper, lime juice, diced jalapeños, and diced green and red onions. Mix until combined.
- Add the cream cheese mixture to a serving platter of choice. Spread it out into an even layer.
- Pour the cranberry sauce over the top of the cream cheese mixture and spread out using a spoon. This will be the top layer.
- Garnish with green onions and serve with the crackers of your choice.
Notes
Expert Tips
- Dairy: You can also use regular cream cheese if you are not dairy free.
- Gluten-Free: To keep this gluten-free, I love using Simple Mills rosemary or regular sea salt crackers for dipping.
- Food Processor: You can use a food processor instead of a hand mixer if preferred.
- Make Ahead: This cranberry jalapeño dip will keep for 3-4 days in the refrigerator, making it the perfect make-ahead appetizer. Prep the cream cheese mixture a few days before your gathering and store in the fridge. Do not add the cranberry sauce over the top of the cream cheese until you’re ready to serve it.
- Double Batch: For larger crowds at holiday gatherings or holiday parties, double the recipe to make extra. It’ll be gone in no time.
Serving & Storage Tips
Serve this festive appetizer with your favorite crackers, pretzel chips, pita chips, tortilla chips, potato chips, baguettes, and more. Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a MUST make. I am talking easy and everyone will devour it!! I made a double batch for my family Christmas this year, and it was gone in like 10 minutes. Everyone was like, I NEED this recipe!! I shared it in my family group text and others have made it since. Please, make this if you are reading this. So, so, so good!!!
Thank you so much for this amazing feedback!
Hi, I am a little confused about the amounts of cream cheese. Recipe for 1x says two 8 ounce packages, which would be 16 oz, but for 2x recipe says only 20 oz when other ingredients were doubled??
I’m so sorry. Thank you for pointing out the glitch. It’s fixed now.
Can’t wait to make it. Thanks
I want to make this without the jalapeno , I dont like them.
Is it a necessary ingredient?
You can for sure remove!
Awesome 👏
Made this for Thanksgiving and it was a hit. Great blend of flavors. People asked for the recipe. Will make again. Thanks for the recipe.
You’re so welcome! I’m thrilled it was such a hit!
Granddaughter brought this delicious recipe to family Thanksgiving dinner and it was the hit of the day!
This makes me so happy!!!
This recipe is so perfect. I took it to Bunco and had 3 people ask for the recipe. Tangy and creamy!
I didn’t do the green onion last time, but I’m trying it again tomorrow with this addition.
So happy to hear this, Sam! Thank you for taking time to come and comment!